Recipe: Seasonal Vegetables and Shrimp Over Pasta

This dish is light, easy, and perfect for using up the end of summer tomatoes and basil.

Ingredients:

• 1 pint of shrimp (20-30) peeled and deveined
• 2 red bell peppers chopped
• 2 cloves of garlic minced
• 2 small yellow onions chopped (or 1 medium onion)
• 1 handful of fresh basil chopped
• 10-20 cherry tomatoes sliced in half
• 2 cups of pasta cooked and drained
• 2 tbsp of rice wine vinegar
• 2 tbsp of butter
• 2 tbsp of olive oil
• salt and pepper to taste
• juice of one lemon
• 1 cup of white wine

Directions:

1. Remove the shrimp from the refrigerator while the pasta cooks. Drain the pasta and set aside.
2. Add the olive oil and onions to a large skillet on medium temperature. Cook until the onions are translucent.
3. Add garlic and stir until fragrant (30 seconds).
4. Add the butter, tomatoes and peppers. Cook for 5-10 minutes on medium until the peppers are tender.
5. Season the shrimp with salt and pepper and add to skillet. Cook on medium -high, turning the shrimp to cook both side (1-2 minutes).
6. Add the cooked/drained pasta to the skillet and stir together.
7. Add the lemon juice, vinegar, and white wine. Cook on high until the mixture begins to simmer, and the sauce begins to thicken.
8. Stir in the basil and serve.

I made this up the other night inspired by the basil and tomatoes in caprese salad. It turned out fresh and light, perfect with a summer white wine

Our cherry tomato plant has been very prolific this year and they were the perfect for this dish. The basil is from our garden too, and the shrimp, onions, garlic, and peppers are from our CSA.

I always try to use less pasta and more vegetables when I cook this kind of dish. When this is served family style each person can serve themselves what they want ( shrimp, veggies, pasta etc…). A great dish for outdoor dining, since the clean-up and serving is easy.

Let me know what you think!